Two tiered Surf and Sand Birthday Cake featuring a layered rainbow cake and fondant decorations.
For me, there is nothing better than helping bring happiness and joy to these special occasions. I thrive off of the smiles that result from something I’ve created.
Sure, its just a birthday cake, but for that one moment, I made someone happy. I added a little bit of happiness to a family’s memories.
I made this surf and sand birthday cake for my nephew’s 5th birthday. It’s a sand and surf themed cake for this birthday pool party!
Table of Contents
Surfer Birthday Cake
The top tier of the birthday cake is the “wave cake.” It is made of varying shares of blue vanilla cake sandwiched together with Italian meringue butter.
All the guests LOVED the surprise that was covered by the plain white fondant.
The adults of the party were more impressed by the bottom tier. My cousin requested a rainbow cake. The assembled cake is covered with sky blue fondant. The waves, surfboard, and palm trees are all made out of fondant and gum paste. And, the edible sand is crushed graham crackers.
Measuring Cake Batter for Rainbow Layers
The total weight of the cake batter was 3200 grams. 60% of the batter goes towards the 8-inch cake and 40% is reserved for the 6-inch cake.
Based on my numbers, that means 1920 grams for the larger cake and 1280 grams for the smaller cake.
For the large cake, divide 1920 grams by 6 layers. That equals 320 grams. Measure 320 grams of batter into 6 small bowls.
Add food coloring to each bowl. I used about 4 to 8 drops of coloring for each, depending on how vibrant you want the color to be.
Some color require more gel than others. Be sure to use food gel colors. Adding liquid food coloring will make the batter runny and thin.
Transfer colored batter to prepared cake pans. Bake for 15-18 minutes until cake is set. Let cool in pan for 3 minutes before unmolding and allowing to cool completely on the racks. Continue to bake off cake layers until you have completed all six rainbow colors.
Blue Water Wave Layers
Divide the remaining 1280 grams of batter into 5. That should give you 256 grams. Measure out 256 grams of batter into 5 small bowls.
Add one drop of blue into the first bowl, two drops into the second bowl, three drops into the third bowl, four drops into the fourth bowl, and five drops in the last bowl. If you want you colors to be darker, continue to add more gel.
Transfer blue batters into prepared 6-inch pans, Bake for 13-15 minutes until cake is set. Let cool in pan slightly before unmolding and allowing to cool completely on the racks. Continue to cake off cake layers until you have completed all five shads of blue.
Italian Meringue Buttercream
double recipe found here.
Rainbow Birthday Cake
Ingredients
- 1 ½ cup unsalted butter, (340 g) room temp
- 4 cups granulated sugar, (800 g)
- 10 large egg whites,, room temp, lightly whisked
- 1 Tablespoon vanilla paste or high quality pure vanilla extract
- 1 cup sour cream, (227 g) room temp
- 6 cups all-purpose flour, (780 g)
- 2 Tablespoon baking powder, (24 g)
- 2 teaspoon baking soda, (12 g)
- 1 teaspoon kosher salt
- 2 cups whole milk, (454 g)
- soft gel paste colors *, see notes
Instructions
- Preheat oven to 350℉. Gather as many 8” round cake pans as you can find. I only had two, so I had to clean the pans between baking. Butter and line the cake round with parchment paper.
- If you have a small mixer, divide the recipe in half and make the cake in two batches. In the bowl of a stand mixer with the paddle attachment, cream the butter. Add sugar and continue to cream until lighter in color. Slowly add egg whites to the butter on low-medium speed. Add vanilla paste and sour cream. Mix until thoroughly combined.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- Alternate adding flour mixture and milk to the creamed mixture. Add the flour in three additions, beginning and ending with the flour.
- Transfer batter to another bowl and weight it out. My total weight was 3200 grams. I used 60% of the batter for the 8” pans and 40% for the 6”pans. Meaning, 1920 grams reserved for the larger cake and 1280 grams for the smaller cake. Divide the 1920 grams by 6 and it equals 320 grams. Measure 320 grams of batter into 6 small bowls.
- Add food coloring to each bowl. I used about 4-8 drops of coloring for each. Some colors require more gel than others to get the vibrant hues I wanted. Be sure to use food gels. Adding liquid food coloring will make the batter runny and thin.
- Transfer colored batter to prepared cake pans. Bake for 15-18 minutes until cake is set. Let cool in pan for 3 minutes before unmolding and allowing to cool completely on the racks. Continue to bake off cake layers until you have completed all six rainbow colors.
- Divide the remaining 1280 grams of batter into 5. That should give you 256 grams. Measure out 256 grams of batter into 5 small bowls. Add one drop of blue into the first bowl, two drops into the second bowl, three drops into the third bowl, four drops into the fourth bowl, and five drops in the last bowl. If you want you colors to be darker, continue to add more gel.
- Transfer blue batters into prepared 6-inch pans, Bake for 13-15 minutes until cake is set. Let cool in pan slightly before unmolding and allowing to cool completely on the racks. Continue to cake off cake layers until you have completed all five shads of blue.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
12 oz = 3/4 cup ???? a mistake there ?
Hi Reena, I have changed it. It’s 12 oz of butter (3 sticks). Thanks for pointing it out!
This is such a beautiful cake! I love it!
This is seriously the most amazing birthday cake. My surfer husband would love it — even in his thirties!
hey Casey, check out the rainbow vegan version at http://www.delciesdesserts.com
This Looks INCREDIBLE!!! I’m going to try my hardest to make this (but a Vegan version)! :-)
Wow! A cake that’s fun and beautiful! Amazing work, Maryanne. Love the family story.
Thank you, Joy!! :)